Hail to the Bacon – Part 2 (Bacon-Base Quiche)

So, as discussed last night in the initial Hail to the Bacon post, I decided to create a bacon-based quiche to truly respect the awesome-ness of Bacon Week in Australia.

Awesome little country that. Has a whole week for bacon. Now that’s genius.

Anywho – here is my bacon-based quiche:

Ingredients:

6 eggs;

Bacon – I used 10 pieces of short-cut bacon, but the longer ends of rashers would probably work better.

Thickened cream – about 1/2 cup.

Grated cheese – personal preference, I used about 1/3 cup of cheddar.

2 large potatoes.

Salt & Pepper.

Kale (in all honestly, I had the Kale on the bench. Really I did – then I forgot to add it in. So I don’t know how much to use. I promise to use it next time… maybe).

Pie dish

Wax paper.

Method:

1. Preheat oven to 200-220 degrees Celsius. Give or take. Depends purely on the gremlins living in your oven, effecting the temperature and cooking performance, so watch it and take it upon yourself.

2. Line your pie dish with the waxed paper. Make sure that plenty hangs over the edge so that you can just lift the quiche out, but at the same time stop any leakage from the quiche.

3. Line the paper with a base level of bacon. I had seen a few pics online of ‘lattice bacon’, however I only had short-cut bacon on hand. So I did a ‘mandala’ style layer around the bottom. Yes, the egg mixture will leak through, but it will then cook into a solid mass so it won’t matter. Dude – it’s bacon!! Just layer the damn thing!!

4. Slice up your potato thinly – the thinner the better. It will cook better. You want it cooked. Trust me on this.

5. Layer the potato on top of the bacon, all around the dish. Again, the egg mix will work around it. I think at this stage I should have added the kale but … meh.

6. Whisk your eggs and cream together, and then pour over the potato. Make sure it doesn’t spill over the top of your pie dish, but make it as full as you want.

7. Sprinkle the cheese over the top. Add a bit of salt and pepper to taste – I added some ‘Bush Spice’. Very noice.

8. Cook in the oven for about 45mins. Keep checking it. You should be able to see that the bacon hanging over the edge is cooked, the egg/cheese on top has browned. I originally did 30mins but the potato needed just a little extra time.

9. Lift out of the tin and it should maintain its shape. Cut up and eat.

EG Dad: I didn’t have many doubts, because it is bacon. But still – this is good!